Add pancake mix to a bowl with the almond milk and vanilla extract and mix until combined.
Shred the zucchini and add to the bowl. Halve the raspberries and add. Mix well. You may need to add more almond milk at this point.
Heat a large skillet over medium heat, adding in coconut oil and melting so the pancakes don’t stick.
Pour 1/4 cup of batter into the skillet and spread into a 4-inch circle.
When bubbles appear to pop on the surface, turn the pancake over. Once flipped, cook another 2 minutes or until slightly browned and cooked in the middle.
In another skillet, add blueberries, stirring constantly and allowing them to blister, open and become a syrup. Pour blueberries over pancakes once finished cooking the batter and serve warm.